C. Heller

The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg

B. Hobbs, A. Amos, M. E. Smith, 1962, Journal of Hygiene.

Bacteriological Standards for Perishable Foods

C. Heller, 1952, Journal. Royal Sanitary Institute.

A SIMPLE METHOD FOR PRODUCING ANAEROBIOSIS

C. Heller, 1954 .